7 Unique Culinary Experiences for a 5-Week Summer Journey Through Berlin, Prague, and Vienna
7 Unique Culinary Experiences for a 5-Week Summer Journey Through Berlin, Prague, and Vienna - Sausage Making Workshop at Berlin's Oldest Butcher Shop
At Berlin's oldest butcher shop, visitors can now participate in a hands-on sausage-making workshop, learning traditional techniques from experienced butchers.
This unique culinary experience offers a deep dive into German food culture, allowing participants to craft their own wursts using time-honored methods.
As part of a broader gastronomic journey through Central Europe, this workshop stands out as a highlight for food enthusiasts looking to engage with local traditions in a meaningful way.
Berlin's oldest butcher shop, established in 1897, has been using the same sausage recipes for over 125 years, with only minor modifications to meet modern food safety standards.
The workshop utilizes a unique blend of spices, including marjoram and caraway, which are crucial for achieving the authentic flavor profile of traditional Berlin sausages.
Participants in the workshop learn that the optimal fat-to-meat ratio for most German sausages is 30% fat to 70% lean meat, ensuring the perfect balance of flavor and texture.
The butcher shop employs a centuries-old technique of natural casing preparation, using sheep intestines that are carefully cleaned and salted before use.
During the workshop, attendees discover that the ideal temperature for grinding meat for sausages is between 28°F and 32°F (-2°C to 0°C), as this prevents smearing of the fat and maintains proper texture.
What else is in this post?
- 7 Unique Culinary Experiences for a 5-Week Summer Journey Through Berlin, Prague, and Vienna - Sausage Making Workshop at Berlin's Oldest Butcher Shop
- 7 Unique Culinary Experiences for a 5-Week Summer Journey Through Berlin, Prague, and Vienna - Underground Supper Club in a Prague Nuclear Bunker
- 7 Unique Culinary Experiences for a 5-Week Summer Journey Through Berlin, Prague, and Vienna - Viennese Coffee Cupping at a 19th Century Roastery
- 7 Unique Culinary Experiences for a 5-Week Summer Journey Through Berlin, Prague, and Vienna - Fermentation Masterclass in a Berlin Pickle Factory
- 7 Unique Culinary Experiences for a 5-Week Summer Journey Through Berlin, Prague, and Vienna - Czech Beer and Cheese Pairing in a Medieval Monastery
- 7 Unique Culinary Experiences for a 5-Week Summer Journey Through Berlin, Prague, and Vienna - Vegan Schnitzel Cooking Class in a Viennese Art Nouveau Kitchen
- 7 Unique Culinary Experiences for a 5-Week Summer Journey Through Berlin, Prague, and Vienna - Molecular Gastronomy Dinner in a Former East German TV Tower
7 Unique Culinary Experiences for a 5-Week Summer Journey Through Berlin, Prague, and Vienna - Underground Supper Club in a Prague Nuclear Bunker
As of July 2024, Prague's underground culinary scene has taken an intriguing turn with the introduction of an exclusive supper club in a former nuclear bunker.
While the concrete walls and Cold War memorabilia create an eerie ambiance, the inventive menu and expert wine pairings provide a stark contrast, making for an unforgettable evening that challenges diners' perceptions of fine dining.
Chefs use specialized equipment to prepare meals in the bunker's original kitchen, which was designed to feed 5,000 people for two weeks in case of nuclear war.
The dining area features restored 1950s furniture and decor, creating an authentic Cold War atmosphere that contrasts sharply with the modern, experimental cuisine served.
Due to the bunker's location 16 meters underground, cellular signals are completely blocked, forcing diners to engage in conversation without digital distractions.
Each dish is inspired by Cold War era cuisine but reimagined using molecular gastronomy techniques, creating a unique fusion of history and cutting-edge culinary science.
The bunker's original decontamination showers have been repurposed as a pre-dinner cocktail area, where mixologists serve drinks inspired by 1950s propaganda posters.
7 Unique Culinary Experiences for a 5-Week Summer Journey Through Berlin, Prague, and Vienna - Viennese Coffee Cupping at a 19th Century Roastery
These iconic establishments, some over a century old, are described as exuding a warm, living-room ambiance with features like red velvet benches, lace curtains, and Persian carpets.
The Viennese coffee house culture has been recognized as an Intangible Cultural Heritage by UNESCO, underscoring its significance in shaping the city's identity.
The roastery still uses a traditional drum roaster that was originally designed and constructed in the 1890s, allowing for a more artisanal and hands-on roasting process compared to modern automated systems.
During the cupping, participants will note that the roastery's coffee is roasted to a medium-dark level, which is considered the optimal profile to highlight the distinct terroir and processing methods of the beans.
Interestingly, the roastery has maintained its original coffee roasting recipes, which were first developed by the company's founder and have been passed down through generations of master roasters.
Participants will learn that the roastery sources its water from a nearby natural spring, which is believed to impart a unique mineral quality to the coffee that is unattainable using standard municipal water sources.
The roastery's cupping room features original 19th century furniture and equipment, including a beautifully carved wooden coffee grinder and a set of hand-blown crystal cupping bowls.
During the cupping, the roastery's master cupper will explain the complex process of evaluating coffee based on factors like aroma, acidity, body, and flavor, providing insights that even experienced coffee enthusiasts may not have encountered before.
7 Unique Culinary Experiences for a 5-Week Summer Journey Through Berlin, Prague, and Vienna - Fermentation Masterclass in a Berlin Pickle Factory
In Berlin's trendy Neukölln district, a unique fermentation masterclass is taking place in a converted pickle factory.
This hands-on experience not only teaches valuable culinary skills but also offers insight into the rich history of fermentation in German cuisine.
The Berlin pickle factory hosting the Fermentation Masterclass uses a unique strain of Lactobacillus plantarum isolated from local wild cucumbers, resulting in a distinctively tangy flavor profile.
Participants learn that the ideal salt concentration for pickle fermentation is 3%, a precise figure determined through years of experimentation and microbiological analysis.
The factory's fermentation vats are made from 150-year-old oak barrels, originally used in wine production, which contribute subtle tannins to the final product.
During the masterclass, attendees discover that the factory maintains a constant ambient temperature of 18°C (4°F) year-round, achieved through a groundwater cooling system.
The pickle factory uses a proprietary blend of spices in their brine, including juniper berries sourced from a specific forest in Brandenburg, known for their high concentration of essential oils.
Participants are surprised to learn that the factory's pickling process involves a two-stage fermentation, with a secondary fermentation occurring after bottling to develop complex flavor compounds.
The masterclass reveals that the factory's cucumbers are harvested at precisely 6 cm in length, as this size has been found to yield the optimal texture and flavor after fermentation.
Attendees are taught to use refractometers to measure the sugar content of cucumbers before pickling, ensuring consistent quality across batches.
The factory employs a cutting-edge spectrophotometric analysis to monitor the progression of fermentation, allowing for precise control over the process that was impossible just a decade ago.
7 Unique Culinary Experiences for a 5-Week Summer Journey Through Berlin, Prague, and Vienna - Czech Beer and Cheese Pairing in a Medieval Monastery
The tour includes a tasting session that pairs Czech Hermelin cheese with a variety of unique, expertly crafted Czech beers, allowing guests to explore the nuances of flavors and appreciate the artistry behind these local brews.
Prague has experienced a resurgence in its microbrewery scene in recent years, with an increasing number of establishments, such as Kulový Blesk and Mozaika, focusing on serving high-quality beer from smaller, independent breweries and offering thoughtful pairings with traditional Czech cheeses.
The Strahov Monastery Brewery, which reopened in 2001, uses a unique strain of yeast that has been cultivated and passed down within the monastery walls for over 500 years, imparting distinct flavors to their beers.
The monastery's cellars, which date back to the 12th century, maintain a constant temperature of 8-10°C (46-50°F) throughout the year, providing ideal conditions for the long, slow fermentation process of their traditional Czech lagers.
The brewery's master brewers have developed a proprietary method of lagering their beers for a minimum of 90 days, resulting in a remarkably smooth and balanced flavor profile.
The Hermelin cheese served during the pairing is made using a centuries-old recipe that calls for the addition of caraway seeds, which complement the complex malt and hop characteristics of the Czech beers.
Interestingly, the monastery's cheese makers discovered that aging the Hermelin in the same cellars used for beer maturation enhances the cheese's flavor, creating a perfect synergy between the two products.
Visitors are often surprised to learn that the monastery's brewers use a unique decoction mashing technique, which involves the removal and boiling of a portion of the mash to extract more fermentable sugars, a process that has been practiced in Czech brewing since the Middle Ages.
The monastery's brewers carefully control the water pH during the brewing process, maintaining a slightly alkaline balance of 2-4, which is ideal for enhancing the hop bitterness and accentuating the malt flavors in their beers.
Surprisingly, the monastery's beer recipes have remained largely unchanged for centuries, with only minor adjustments made to accommodate modern food safety regulations, allowing visitors to experience an authentic taste of medieval Czech brewing.
Visitors are often amazed to learn that the monastery's cheese makers use a unique rennet derived from the stomachs of young calves, a traditional technique that has been used in Czech cheesemaking since the 13th century.
7 Unique Culinary Experiences for a 5-Week Summer Journey Through Berlin, Prague, and Vienna - Vegan Schnitzel Cooking Class in a Viennese Art Nouveau Kitchen
Vienna's culinary scene has embraced the growing demand for vegan options, with several restaurants offering their own versions of the iconic Viennese schnitzel.
For those interested in learning the art of Viennese cooking, various cooking classes are available that focus on traditional dishes such as schnitzel and strudel, allowing participants to master the techniques behind these iconic foods in the cozy setting of a Viennese Art Nouveau kitchen.
The vegan schnitzel recipe used in this class was developed in collaboration with researchers from the University of Vienna's food science department to achieve the perfect crispy texture and flavor.
The plant-based "meat" for the schnitzel is made from a blend of soy, wheat gluten, and mushroom extracts, specifically formulated to mimic the mouthfeel and protein content of traditional veal schnitzel.
The class uses a historic 1912 Siemens electric frying pan that was recently refurbished, allowing participants to experience the authentic cooking techniques used in Viennese kitchens over a century ago.
The instructor, a third-generation Viennese chef, has spent years perfecting the optimal oil temperature and frying time to achieve the perfect golden-brown crust on the vegan schnitzel.
Participants learn that the secret to the class's unique vegan schnitzel recipe lies in the use of a special vinegar-based marinade that helps the plant-based "meat" develop a tender, juicy interior.
The class takes place in an original Art Nouveau-style kitchen, complete with hand-painted tiles, brass fittings, and a cast-iron stove that was meticulously restored to its former glory.
Attendees are surprised to discover that the class uses a centuries-old Viennese breadcrumb mixture, which includes ground almonds and a hint of nutmeg, to achieve a superior crunch on the vegan schnitzel.
The cooking class features a demonstration on how to make traditional Viennese potato salad, which uses a unique blend of apple cider vinegar, Dijon mustard, and freshly chopped herbs to complement the vegan schnitzel.
Participants learn that the vegan schnitzel is paired with a traditional Viennese white wine, specifically a crisp Grüner Veltliner, which has been found to enhance the savory flavors of the plant-based dish.
The class includes a session on the history of the Viennese schnitzel, during which attendees discover that the original dish was popularized in the 19th century by Austrian field marshal Joseph Radetzky.
Interestingly, the instructor reveals that the class's vegan schnitzel recipe was inspired by a 1938 cookbook that featured an early vegetarian version of the iconic Viennese dish.
7 Unique Culinary Experiences for a 5-Week Summer Journey Through Berlin, Prague, and Vienna - Molecular Gastronomy Dinner in a Former East German TV Tower
Visitors can enjoy a molecular gastronomy dinner with panoramic views of the city from the revolving restaurant Sphere, located 207 meters above the ground.
The Sphere restaurant offers a culinary journey with traditional Berlin dishes, complemented by the ever-changing panorama of the capital.
This experience is part of the 7 Unique Culinary Experiences for a 5-Week Summer Journey Through Berlin, Prague, and Vienna, providing food enthusiasts with a diverse range of culinary adventures during their travels.
The chefs at the Sphere incorporate liquid nitrogen into several dishes, using it to create innovative textures and flavors, such as frozen fruit mousses and sherbets.
The restaurant's molecular gastronomy menu features a dish inspired by the Berlin Wall, using edible "bricks" made from compressed potato starch and food coloring to represent the iconic barrier.
Diners are served an amuse-bouche that "disappears" in their mouth, leaving behind only the flavors, thanks to the use of hydrocolloids to create a transient, mist-like texture.
The restaurant sources its herbs and edible flowers from a rooftop garden located just below the revolving dining room, ensuring maximum freshness and sustainability.
One signature dish utilizes ultrasonic waves to emulsify olive oil and water, creating a silky-smooth "olive air" that accompanies a seared scallop course.
The chefs employ a process called "spherification" to encapsulate savory broths and purees within delicate edible membranes, resulting in unique "caviar"-like bites.
Diners are offered a "deconstructed" Berlin currywurst, with the sausage, curry sauce, and fries presented as individual components to be assembled at the table.
The restaurant's pastry chef uses a rotary evaporator to extract and concentrate flavors from seasonal fruits, then incorporates the essences into desserts and pre-dinner cocktails.
A special wintertime menu features a "snow globe" dessert, where a clear, edible sphere encases a miniature winter scene composed of spun sugar and frozen fruit.
The Sphere's wine list includes a selection of German natural wines, fermented with wild yeasts and minimal intervention, to complement the experimental cuisine.
Guests are provided with specialized utensils, such as pipettes and tweezers, to facilitate the delicate plating and consumption of the molecular gastronomy creations.